INGREDIENTS
2 cups urad dal flour, 1 tsp mix of carom seeds (ajwain), onion seeds (kalonji) and fennel seeds (saunf)
oil for frying, salt to taste
METHOD
• Mix salt and oil with the urad dal flour and the seeds and knead into semi-hard dough.
• Cover the dough and keep it aside for 20 minutes. Divide the dough into small-sized portions
• Heat oil in a pan and roll each dough into slightly thick puris with a diameter of 3-4 cm.
• Deep-fry the puris till they turn brown on both the sides.
• Remove and keep the puris aside.
ALOO KI SUBZI
INGREDIENTS
4-5 potatoes, 1 tsp cumin seeds , ¼ tsp asafoetida , 1 tomato, finely chopped, 2 tomatoes, pureed, 2 tbsp coriander powder, ½ tsp turmeric powder, ½ tbsp red chilli powder, 2-3 green chillies, finely chopped, 1 tsp ginger, grated , ¼ tsp kasuri methi, 1 tbsp coriander, finely chopped, for garnishing, 1 tsp ghee, salt to taste
METHOD
• Boil the potatoes with turmeric and salt.
• Peel and cube them and keep aside.
• Heat ghee in a pan and add the cumin seeds.
• Add the asafoetida and the chopped tomato and sauté for a while.
• Mix in the tomato puree along with the coriander powder, turmeric powder and red chilli powder. Sauté for a minute.
• Add the chopped green chillies and ginger.
• Now mix in the cubed potatoes and add a little water; cover and cook for 5-7 minutes.
• Add the kasuri methi and salt and stir well.
• Remove and garnish with chopped coriander and serve hot.
